Maple-Roasted Apples and Carrots


Special Diet Notes: Maple-Roasted Apples and Carrots

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.

Maple-Roasted Apples and Carrots
Prep time
Cook time
Total time
This recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!
Serves: 4 servings
  • 1 large red onion, sliced very thin (food processor)
  • 2 pounds thin carrots, cut in one-inch segments
  • 3 granny smith apples, unpeeled, cut in wedges
  • ⅓ cup maple syrup
  • ½ cup unfiltered apple cider
  • ¼ cup olive oil
  • 1 tablespoon grated fresh ginger
  • 1 sprig rosemary
  • Salt and pepper to taste
  1. Preheat the oven to 425 degrees.
  2. Combine all ingredients thoroughly.
  3. Arrange in one layer in a baking sheet just large enough to hold all ingredients snugly in one layer.
  4. Cover loosely with foil, and bake about 45 minutes.
  5. Check that all veggies are tender, and the sauce is thick.
  6. Transfer the mixture to a serving platter and serve hot.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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